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All you need are three ingredients to make this easy peach jam—peaches, sugar and lemon juice. A bit of patience is necessary too, but I’m taking that ingredient as a freebie, and not adding it to my count. A note about selecting your peaches—try to get freestone peaches, as the pits release easily with minimal coaxing from the tip of your thumbnail. Cling peaches work absolutely fine, but you’ll lose a little of the meat cutting the flesh from the pit. At this late point in the game, I say go with whatever peaches you’ve got, but thought I’d add that tidbit if you do have a choice when you’re at the market.

As for peeling the peaches, a very ripe peach usually sheds it’s skin easily. I get it started with the tip of a paring knife, and pull it away from there. If your skins are persistent, you can score them (cut an “X” in the bottom), and add them to a pot of boiling water for one minute, until the skins loosen. You’ll need to let them cool enough so you can handle them, before slipping the skins off. This means you’ll need more prep time for making your jam, but it’s not at all difficult—just plan accordingly.

The jams I’ve been making this summer, this one included, remind me a lot of Christine Ferber’s, in that they’re a little on the runny side when first made. They set up more, and thicken further once opened and chilled. I wanted to create a jam with a pure peach flavor, but feel free to experiment if you want to dress it up a bit. I can see vanilla bean, lemon thyme, mint, or a hint of cinnamon working very well.